Dal Makhani
Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.

Toor Dal
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.

Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water

Spinach Dal
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.

Cool the cooker. (Approx. Serve hot with hot steamed rice. Add lemon juice. ghee or oil 1/2 tsp.haldi (turmeric) powder 1/2 tsp. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. Bring to a boil. Put ghee in a pan and heat . add the dal. garam masala 1 tsp. Pressure cook dal. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. Remove dal. Fry for a minute.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. . add the cumin & coriander seeds. Once they splutter add ginger.4 whistles will cook the dal). yellow channa dal 1 tbsp. Add the paste of spice powders. Check and add salt if required. Add remaining water and stir well. Mix all the spice powders in 1/2 cup water to make thin paste. red chilli powder 1/4 tsp. coriander chopped 1/2" ginger grated 1/2 tsp. Garnish with chopped coriander.

Drain water. .3 whistles) Cool cooker and remove the dal. Ghee from the saucepan and keep aside. Reheat the ghee kept aside. asafoetida. and curry leaves. add chopped coriander and fried onions. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Add 3-3 1/2 cups water. Add the turmeric to the dal. add seeds. Fry for a minute. (Approx. Pour over dal while spluttering.Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. add dals and stir for 2-3 minutes. Serve hot with steamed rice or parathas. Transfer to serving dish. ghee 1/2 tsp. Stir gently. Transfer to a cooker container. each cumin & mustard seeds Method Wash dals together. Drain out with a spoon. and pressure cook till done. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Remove 2 tsps. Stir gently. Add ginger and garlic to the rest. Heat the ghee in a saucepan and fry the onion till dark brown and crisp.

1/4 tsp * coriander powder . In a pan take the oil and heat. stirring occasionally for five to ten minutes.1/4 tsp * salt to taste fresh cream (optional) .Tasty Dhal Ingredients whole green gram (moong) .1/2 cup ripe tomatoes cut into cubes . Now add the tomatoes and let them cook for a few minutes. salt and sugar.1 inch chopped coriander . U may have to wait for five to six whistles.1 tsp chilli powder .2 tablespoons .1/2 cup gram dhal . Garnish with chopped coriander and serve hot with roti or puri or any rice dish. Boil on a low flame.1/2 tsp * Method Cook the dhals together in the pressure cooker. Now add the cooked dhal and stir.1 tsp oil . Allow it to cool.1 1/2 tsp * garam masala .4 chopped ginger .4 onion finely chopped . Add all the dry masalas . till the onions turn golden brown. Add the fresh cream before taking off the fire. cumin powder .1/4 tsp * sugar . To this add onion and ginger and fry.tsp turmeric powder .

Dal Tadka Ingredients moong dal or masoor dal .1 .2 pods (sliced or minced) coriander leaves .1.3 or 4 (acc to ur spice level) garlic .1 tsp mustard seeds . Garnish with curry leaves and coriander leaves.to taste lime juice .5 cups turmeric . cumin seeds and mustard seeds.for garnish salt .a pinch green chillies . After the seeds splutter add hing. Add some lime juice and serve it with rotis/rice.2 tsps hing . For Tadka: cumin seeds . fry for 4-5 minutes. (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee.1 tsp ghee . Then add the green chillies and garlic and fry them for a minute.a pinch . Add the cooked dal and salt.for garnish curry leaves .2 tsps Method Pressure cook the dal with turmeric.

1tsp green chilies .1/2 tsp salt . After few minutes. kassori methi leaves and chilli powder .2-3 chilli powder . It is great with rotis.to taste Method Cook moong dal with 2 cups of water. . Now add green chillies. add the mashed moong dal and little water if required. tomatoes. & garlic In a pan heat oil. little salt. Garnish with fresh coriander leaves.Daal Ingredients moong dal . add onions and fry for few minutes.2-3flakes kasoori methi (optional) .1 cup onion (cut into small pieces) -1 cup garlic .

Add cutlets.1 medium. Serve with hot rice . cover with lid and let it cook at low fire. Add chopped onion and turmeric.to taste water Method Wash daal and soak it in water for 2 hrs. rai (mustard seeds). Add jeera.1 cup onion . chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . Blend the soaked daal with yogurt and chillies in a blender to form a thick paste.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Pour 3 cups of water and cook it till it boils. (Amount of water can be increased/decreased if you want thinner/thicker consistency). Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan. hing and let them splatter a little bit.heat it. Add the remaining 3/4 paste. Heat some oil in a thick pan.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Take 1/4 portion of the paste.

parota (paratha) etc. Meanwhile dry roast clovecardamom-cinnamon powder. salt. loochi. Add onion and fry. Remove. a handful of dry chieves. Pressure cook until it is done. Heat ghee. of sugar. of white cummin powder 1/2 tbsp. & turmeric pow.1/2 tbsp. Add washed daal. Add rice and keep stirring. cardamom . Mix cumin. of black mustard seeds. Add salt.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. ghee. In 1/2 cup of water. Chholar daal goes well with puri. Add it. a handful of dry curry leaves. Add salt. oil cloves. Let it be cool. Method Heat oil in pressure cooker. Method for ghee bhat Cook rice with 4 cups of water. Add mustard seeds. 1/2 tbsp.add red chillies. The daal will be thick and a sweet aroma will come out if cooked properly. 1/2 tbsp. Add to the cooked daal. .curry leaves and chieves. Grains should be intact. sugar.powder (optional) 1/2 tbsp. It is a very popular dish in west bengal. Let the gravy thicken on medium flame. coriander. Add potatopieces. of curry leaves. Let them splutter.3 pieces each (smashed) cinnamon powder . curry leaves. of coriander powder. Test the salt-remove from the oven. of turmeric powder salt. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp.

1 small onion finely chopped.turmeric powder 1/2 tsp. In the meantime take ghee in a pan. 1 tbsp. cilantro finely chopped. in last add red chilli & garam masala powders. After one pressure. chopped chilli & chopped cilantro. garam masala powder 1 tsp. let it cook again for another minute. butter 2 tbsp. Open the cooker & mix the masala throughly. 2 tbsp. turmeric. pure ghee . When jeera starts splutter put garlic & onion. 1/2 tsp. let the dal boil once with masala. 1/2 tsp.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. let it be little golden brown. Now dal is also done. so that it can taste really good. heat it & put jeera. salt & butter. water. 2 green chillies finely chopped. let it cook on slow heat for another five minutes. let them cook for 1-2 minutes. Then add hing. 5 cup water. If the dal is more thick. red chilli powder Method Wash the dal & in pressure cooker put the dal. Serve hot with chapati or rice. 1 medium tomato finely chopped. jeera 1 pinch of hing salt to taste 2 tbsp. now mix tomatoes & ginger. each ginger & garlic finely chopped. boil little water and mix it while dal is boiling.

salt. Now cook all the things till they are cooked completely. 2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste .Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. When it cooked 3/4 then add spinach leaves. ginger garlic paste and hing. onion. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. Serve hot with chapati or rice. turmeric powder. tomato. Now add lime juice in it and mix it well.

Also put some dhania powder in it. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Can serve 5 persons. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. garam masala.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Now put moong dal dried of water in it and fry. Now put dhania powder. Now put amchur powder in it and fry for 5 minutes till dal is further dry. black pepper. Dish is ready to serve. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. salt.

After that add jeera. give one more whistle. the dish is ready. For Masala Preparation: Take a kadhai. pinch of chilly powder. add 1/2 spoon salt. 3/4 whistles. after the 4rth whistle put on sim for sometime. cook again for five minutes. put grinded onions. make sure added water is boiled. Hurray. Add crushed tomatoes. add water if required. turmeric powder. after that turn the gas off. 1 spoon salt. add ghee. and coriander leaves. cook it till onions turn brown. 1/2 spoon chilly powder and turmeric. and put it on sim for some time. add green chilly. do not release pressure. serve hot with rice or chapattis. 2 tomatoes 1 green chilly garam masala coriander leafs . Add garam masala. Put it in pressure cooker along with 3 1/2 katori water.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. add garlic. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. pinch of turmeric powder. Put the entire masala in cooker.

wash and soak urad dal. cumin powder 1/2 tbsp. remove stem and finely chop green chillies.Punjabi Dal Ingredients urad dal. Method Clean. cumin powder and stir-fry briefly. Peel and finely chop onion and garlic. oil 4 tbsp salt to taste . Add chopped onion. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. Crush kasuri methi between the palms. chana dal and kidney beans in sufficient water for at least six hours. stir-fry briefly till golden brown. Wash and chop coriander leaves. Wash. fresh coriander leaves 1. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. chopped coriander leaves and cook dal for ten minutes on low heat.4 cup kasuri methi 1 tbsp. stirring continuously. stirring occasionally. Add red chilli powder. garlic 8-10 cloves green chilies 2-3 nos. add chopped garlic. Meanwhile. sprinkle on the dals and serve hot. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. Drain soaked dals. Add salt. Wash and finely chop tomatoes. red chili powder 1 tbsp. heat oil in a pan. tomatoes 3 nos. butter 3 tbsp. Stir in the cooked dals and butter and mix well. Add chopped tomatoes and cook on high heat for three to four minutes.

add required water. tomatoes and green chilly. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . heat 2 tsp oil and add to it the mustard seeds. Cover and let it cook well till the tomatoes are soft and almost mashed-up. Add the cooked dal and mix well.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. In a sauce-pan. Serve hot with plain rice or phulkas. turmeric powder and the asafoetida and pressure cook the dal. urad dal and the cumin seeds. Remove from fire and garnish with chopped fresh coriander leaves.

Serve with plain rice. Then add them to the daal along with the curry leaves.Hot & Tasty Dal Ingredients toor daal . black pepper and pressure cook it. Cut the potato and the tomato into pieces. After it is done.1 curry leaves (optional) Method Wash and peel the potato. cummin seeds) . black pepper powder . mustard seed.1 or 2 teaspoons salt seasoning (oil. take out from the cooker. add salt and the seasoning.1 tomato .1 cup potato .

add onion & fry till its light brown in color. In a frying pan add the ghee. ginger. add jeera & rai. Mix well. curry leaves & garlic for about 20 minutes. Let it cool. when they start spluttering. Add a little water if needed. salt. Serve hot with chappati or rice. When you see the masala & the ghee separating.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . Cook for about 5 minutes. green chillies. add the cooked daal. Add zucchini & fry till it becomes soft. few drops of ghee. Garnish with cilantro & chat masala/lemon juice. Add tomatoes & continue frying.

1 tbsp. asafoetida clarified butter/ ghee Method Heat the dal in a pan. curry leaves and asafoetida till cumin sputters. On a separate pan. and add cumin seeds. curry leaves.cooked and mashed rough to form a paste. jaggery 2 tbsp.which is obtained by blending the coconut and 2 cups water. tastes great with rice. and garam masala and salt as per your taste. Pour this mixture in the boiling dal and cover.Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. . "milk" of half coconut . add the coconut milk and bring to a boil. Add the jaggery and tamarind water. heat the ghee. soaked in water garam masala to taste cumin. Serve with a garnish of chopped coriander. tamarind.

a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . Add mustard seeds. They should not be fried for long. In a small kadhai.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies.wash the tur dhal and pressure cook. Remove from cooker and add slit green chillies. add bits of red chillies and curry leaves. Remove the rontas and deep fry in oil.slit Method To make dhal. The dhal should not be very thick. They should look white in colour. On a clean cloth. Put the hot rontas in hot dhal and serve. Add this seasoning to the cooked dhal. You can dip your fingers in a little oil and then flatten the balls. you can add some vegetables while boiling dhal. If children are fussy about eating vegetables. It can be a complete and nourishing meal for them. When the seeds crackle. To make rontas: Mix rice flour and maida/wheat flour and salt . flatten these balls with the help of your fingers to form small puris. asafoetida and salt to it. Mix well with water and boil again. Make small balls as in case of puris. Add enough water to make a smooth dough. heat oil.

If the gravy is too thick. crushed 1 piece of ginger. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal.add some more water Add salt.Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste .add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. sugar. red chilli powder.

Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes. 1 green chilly chopped. salt as per taste. Serve this dal fry with roti. 2 tbsp of cooking oil. Add dal mixture and bring to boil. Take dal fry in a serving dish and garnish it with chopped fresh coriander. Simmer for 5 to 10 minutes. cumin seeds fenugreek seeds.tomato. 1 tsp mixture of mustard seeds.and grated ginger and cook it until soft.remove dal & beat with spoon or a hand beater. whole coriander seeds. Add tsp mixture of mustard.cumin. 2 tbsp of fresh chopped coriander. 1 tomato finely chopped. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. 1/2 tsp of turmeric 1 tsp chilli powder.rice or pulao.fenugreek & whole coriander seeds. Heat 2 tbsp of oil in a kadai or a saucepan. 1 tsp of dry mango powder 1/2 inch grated ginger. . When seeds states poping add chopped onion. Cool down cooker. Add dry mango powder and tsp of chilli powder and fry for a minute.

Add chopped onion and garlic and fry till brown. Serve with rice. Heat the ghee in a frying pan and fry the mustard seeds till they splutter.Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi. Aam dal should be watery in consistency.keep on medium fire to boil till the dal is half cooked. Keep aside. Cook till dal is tender and the mango pieces are cooked to a pulp. Add to the cooked dal. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil . Add red chillies and curry leaves.add to the half cooked dal. Peel the mango cut into big pieces.

Cook until the daal is soft (about 5-8 mins). Boil tamarind and half of the kadipatta leaves separately.extract the pulp and add the tamarind water to the daal mixture. When the oil is hot and sputtering. one onion sliced into pieces. spinach. In a sauce pan. Serve hot with rice and ghee and papad. Cook on a slow flame. asafoetida and close the cooker. add red chillies (2-3) and jeera. Allow to stand for a few minutes. methi. Cook on a slow flame for 2-3 minutes. till the tamarind becomes soft .add the remaining garlic and kadipatta. tur daal. 2 garlic flakes. heat a little oil . Add salt and chilli powder.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . one whole tomato. asafoetida (hing): a pinch red chilli powder: 1. Mash this cooked mixture lightly.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. add it to the daal and immediately cover the daal with a tight lid. a little of the coriander.

Season that with oil. jeera (if you need more spicy add red chilli). corianedr for garnishing. Method Soak chana dal for 3 to 4 hours.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning.Kosambari Ingredients one cup chana dal green chilli. ginger roughly. lemon juice & coconut powder. After that add salt. Garnish with coriander leaves. Grind soaked chanadal with green chilli. mustard seeds. .

Cook the vegetables. oil coriander leaves 1/2 tsp. 1/2 to 1 cup onions 1 tbsp. Heat oil add cumin seeds. garam masala. green pepper. eggplant. ghee (optional) . Add tomatoes. ginger-garlic paste green chilies. Stir until boiling. garam masala salt to taste 1/4th tsp. Add some salt. Add ghee for great taste. moong dal. Then add cooked dal. coriander leaves. Add 2 to 2 1/2 cups of water. urad dal and masoor dal together. Cover the vessel. celery and cook in the pressure cooker. cumin seeds 1 tbsp. green chilies. Add ginger-garlic paste and fry for some more time. onion and fry until onion becomes golden brown. Stir occasionally. Add broccoli. Add some water.Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. some salt if needed. carrots.

Saute the ras with it . two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. black eyed pea. Eat it with boiled rice or take it as an appetizer. coriander powder. bay leaves salt till tender. Heat 2 tablespoons oil and add finely chopped garlic. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. Cook the tomatoes till they lose their water and then add the dals to it and mix well. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) . Separate the lentils from the lentil soup with a sieve or rice constrainer. whole chana dal (black chana). garam masala.If the ras gets thick then add more water and boil. cardamom. rajma.Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. one portion of green chillies. Don't over cook the dals. cloves. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter .

Then add paste boil well for ten minutes. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). Make vaghar add curry leaves and turmeric. Add toor dal boil for five minutes and add tamarind juice. Pressure cook toor dal(1/2 cup). . onion and fry (golden brown).Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion.

the ground mixture. After the seeds pop add the curry leaves. Mix them well. To a vessel add little oil and mustard seeds. red chillies for a while until the dal turns little brown in color and add coconut at the end. Now add the cooked moong dal. moong dal 3-4 tsp. urad dal 1 tsp. In a little oil fry hing. black pepper 1/2 tsp. Grind these ingredients along with the cooked tomato. oil 1/4 tsp. mustard seeds Method Pressure cook moong dal with some water. Add a tomato to this to cook with.Moong Dal Rasam Ingredients 5-6 tsp. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste . cumin seeds. salt to taste and bring it to boil. turmeric powder and little oil. hing 6-7 tsp. urad dal. Serve this with rice. black pepper. cumin seeds 2 red chillies (or according to taste) 1/4 tsp. It is always better to have little moong dal or else the rasam will become thick.

cut into small pieces 1 green chilli. Add water if the consistency is too thick. curry leaves. salt and turmeric. add cumin seeds. In a hard bottomed pan. Cook till the daal starts to boil. 1/4 tsp turmeric 1" ginger piece. ginger.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. Remove from flame and add chopped coriander leaves and lemon juice. Remove and churn it using buttermilk churner. pour ghee. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . Add the cooked daal. garlic and chilli pieces.

Add 1 cup of water and mix well and cook for 3 minutes. Chop them. Add mustards and methi seeds. Pressure cook tuar dal.Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Add hing powder and mix well. It goes very well with rice. Add palak and mix well. Allow to cook for 5 minutes. Saute for a minute. Add some water while cooking. Pour tamrind water and salt. Now heat oil in a pan. . Add red chillies curry leaves and turmeric. When palak is done add dal and mix well.

Add ginger and garlic paste. Fry for a minute Add onion and fry till slightly brown. Add curry leaves.1 ginger paste . Add turmeric powder and red chilli powder. mustard seeds and jeera seeds. Add water as per the thickness required.6-8 pieces (not paste) red chilli powder .1/2 tsp mustard seeds .1 tsp tomato(diced or crushed) . turmeric .1 tsp jeera seeds .1 tsp curry leaves salt to taste coriander leaves .2 tblsp onion . Add saltto taste.1 tsp Method Wash tur daal and boil it. Add the smashed tur daal. Cook it for 4 to 5 mins.3 tblsp tamarind . Garnish with coriander leaves. Cook it till the oil separates.1 cup oil . put oil. Fry for a minute. In a kadai. Smash it.1/2 tsp garlic paste .Khatti Masala Daal Ingredients tur daal . Then add the tomatoes (paste or diced). Add tamarind (not paste) in it.

2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. remove and wash them with cold water.Dal Spinach Ingredients spinach . Cover and simmer for 5 minutes. low in fat. After 10-15 mins when both the ingredients are cooked.1 chopped green chilli . High in nutrition. Heat oil in a pan and fry the onion.4 tbsp onion . . Squeeze out all the excess water and grind to a fine paste. Serve hot with chapatis or rice.3 cups chopped moong dal . chilli and tomatoes. Put in the salt and sugar.1 chopped tomato . Stir. Add the spinach paste and mix well.1-2 chopped salt to taste sugar .1 tbsp oil .

peas and carrots.2 (chopped) ginger .1/2 (chopped)(can use the frozen peas and carrots available) spinach .2 to 3 cloves (chopped) peas .). (You can also boil the spinach along with the dals. cumin seeds and a dash of asafoetida.1 (chopped) tomatoes .1/2 cup onions . Add tomatoes and fry for about a minute or two.1 (chopped) green chillies .All-in-one Dal Ingredients toor dal . spinach. In a non-stick pan or kadai. Add in the dals. Add some water if the mixture is too thick.about 1/2 sq. Boil or microwave separately the peas and carrots for a few minutes till they are cooked. Add in the onions. Method Boil both the dals with turmeric in a pressure cooker.1/4 tsp. so the cooking time will be less.in (chopped) garlic . garlic and green chillies and fry for sometime.1/4 cup carrots . saute the mustard seeds. ginger. .1 cup (chopped) salt to taste turmeric .1/2 cup moong dal . Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.

1 cup moong dal . hing. Saute till the ghee oozes out.2 chopped hing.1/4 cup tomatoes. Heat ghee in a pan. sambhar powder and tomatoes and mix well.to taste chilli powder . Add chilli powder.to taste salt.Yellow Dal Ingredients tur dal . add cumin seeds and splutter.11/2 tbsps ghee . .1 tbsp sambhar powder .1 tsp Method Cook both the dals with turmeric powder in the pressure cooker. Lastly add the cooked dals and boil for few minutes.1 tsp turmeric powder .2 tbsps cumin seeds . Add salt and mix well.

Add the besan-yoghurt paste to this spinach. Meanwhile mix the besan flour in yoghurt to make a smooth paste. Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Mash the cooked spinach (along with the water) to form a pulpy mixture. sugar and bring the spinach mixture to vigorous boils (2 to 3).Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . Pressure cook the spinach with enough water for 6-7 mins (1 whistle). Add salt. sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins.

tej patta & onions and fry till brown Now add tomato. heat oil. & Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. moong dal 50gms.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. 1 tsp. turmeric pd. Garnish with green coriander. of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. masoor dal 50gms urad dal 50 gms turmeric pd. green coriander and mix well with onion and add it to the dal. For tadka. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . salt Method red dried chilli 10-11 fry in 1 tsp.

soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. add the capsicum and stir fry for 5 minutes. heat 2 teaspoons of oil. You could also use sprouted moong or any sprouts instead of the daal . 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker. Add salt. Add the garam masala and fry for 1 more minute. Variations: You can replace palak with methi or radish leaves. wait for 2 whistles) In a non stick pan. Add the daal to the pan. Sprinkle the palak over the daal and let it cook for another 10 min. When they splutter. Serve hot with rice or rotis.Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) . Add the mustard and jeera to the hot oil. jeera for seasoning 1 large piece of raw mango salt to taste.

deep pan with a lid. add the veggies and the daal. and green chillies in it. add some more hot water.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. Pour the oil in it and set at medium-high. After the oil is heated. check and see if the daal is boiled and close to being soft and mashy. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). After a few minutes. The whole thing should be done in another 15 minutes. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. Cover the pan and maintain the heat at medium-high. carrots. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly. If not. The vegetables would also be done by then. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. Then add the salt and the chopped cilantro. Keep on stirring till a wonderful aroma comes out. Finally. A stock pot would be fine. Take a big. butternut squash or acorn squash (pumpkin). for color) . After about 35 minutes. put the ginger paste. Stir constantly and saute at medium to medium-low heat. Keep aside. add the fresh lemon juice and then serve with hot basmati rice.The water should be very hot. washed. and the haldi. Then add the hot water. Adjust the salt amount if you add water. fresh chopped vegetables (cauliflower. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little. jeera. radish or turnip (mooli). peel the skin.

lal mirch powder and hing. Cook until mango become soft. Add this seasoning to dal and decorate the dal with some coriander leaves. turmaric. In a pan boil some water and add mango pieces. Now add cooked dal to this and boil if require add little more water. .Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook. In other pan heat ghee add mustard. cumin seeds. lal mirch and salt.

This can be served with chapathi. Grind the remaining piece of onion with dhania powder.1/2 cup (do not use cut gram) dhania powder .small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well. .1/2 tsp chilli powder .Green Gram Dal Ingredients onion . garlic into paste (use little water). Garnish the daal with dhania or coriander leaves. Add the cooked daal and cook till they mix well.1/4 tsp ginger . Stir for a while. Add the paste when the onion turns brown. salt. Fry cut onions in 2 tsp of oil (vegetable). Chop the 3/4th of onion and chop into small pieces. ginger.1 small onion green gram .

however the chilka has to be removed by boiling the dal before making the dish. Add ginger and chillies and the microwaved dal. Note: If you do not have a microwave . chopped coriander powder : 1/2 tsp. vegetable oil : 2 tsp. . Stir for 5 minutes and your dal is done. coriander and turmeric powder. you can also pressure cook the dal with very less water. Meanwhile. green chillies : 3. Microwave the dal for about 9 minutes by covering the dish with a plate. asafoetida : less than a pinch cumin seeds : 1 tsp. Method Soak urad dal for about 2 hours.Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. heat oil in a pan and splutter cumin seeds in it. turmeric powder : 1/2 tsp. Stir for about 1 minute. Next add asafoetida. You can also use chilke wali urad for this dish.

Add daal. turmeric. Mix garam masala and pour it on daal. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. broken 4 cups water 1/2 tsp. . turmeric 1/2 tsp. In a small pan. garam masala salt & chili powder according to taste Method Clean and wash daal. cumin 2 tsp. Close cooker and cook on high for another 10 minutes. salt and chili powder. fry cumin with ghee. oil 1/2 tsp. water.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia.

red chilly 2 nos. Serve it with hot rice & papad. red chilly powder & turmeric powder together. Take a pan add on some oil & then to it the mustard seeds. . Method Take the moong dal & roast it dry without any oil till it is pink in colour. After the dal is cooked. Then cook the dal till it becomes soft & can be smashed. Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. remove it from flame & add the grinded mixture to it with salt & keep it aside. Meanwhile grind the coconut. curry leaves mustard seeds. Let the dal become little hot but do not boil it. garlic.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos.

Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp. a little of the coriander. Add salt and chilli powder. In a saucepan. asafoetida and close the cooker. Add turmeric and half of the curry leaves. lentils. one onion sliced. Allow to stand for a few minutes. spinach. 1 bunch coriander pinch asafoetida 1-2 tsp. fenugreek. cook on a low flame. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. add the remaining garlic and curry leaves. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. heat a little oil. one whole tomato. coriander seeds 2-3 dry red chilli . red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. garlic. add dry red chillies and coriander seeds. When the oil is hot and sputtering add it to the dal.

sambar powder. Add tamarind juice. Fry onions till they turn brown. Soak the apples in lemon juice for 30 mins. boil this mixture for 5 mins. With 2 spoons of oil in tava. add mustard. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. .Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. Add green chillies. coriander leaves and put the stove in sim for 10 mins. Add salt. cummins.

Then add the green chillies. Fry for a bit. Boil the daal and then add chopped coriander leaves. add jeera. when they splutter. Add the asparagus sticks and fry for a while. Chop the asparagus sticks into 2 inch tall pieces. add haldi. hing and the curry leaves. Add water to make it as thick or thin as you like. the consistency should be medium. Ideally. Heat oil/ghee in pot.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. . Add a pinch of garam masala if you like. the cooked toor dal and salt to taste. add mustard seeds. When asparagus is tender (it should not become too mushy). Serve hot with rice or chapatis. Then cover with lid and cook on slow fire for a while.

Add finely chopped cabbage and mix it well. cumin seeds and garlic paste to oil. Method Soak dhal for 1 hour. When cabbage turns soft. splutter. salt and mix well.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds. add dhal. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. 1 clove of garlic 2 tbsp oil salt to taste. Cabbage with dhal is ready to serve. Add mustard. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. (Do not pressure cook the dhal). This goes very well with chapati .

papad and fried "dahi .5 cups finely chopped onion one piece .to taste oil . chop and keep aside.chopped finely red chilli . turmeric and salt.1 tsp ginger/garlic paste .a pinch dhania powder . Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.1 tbsp Method Wash palak (spinach) thoroughly. red chilly powder.1.Masoor Dal With Palak Ingredients masoor dal .mirchi". Add 1/2 tsp of pure ghee.1/2 tsp salt . Stir till ginger /garlic smell goes away and oil leaves the side of the pan. Serve hot with plain rice. . Heat oil in a pressure cooker. Close the pressure cooker and cook till dal is done.as per taste turmeric .1 tsp coriander . Add masoor dal and palak. Add ginger/garlic paste.1 cup palak . dhania powder.few leaves ghee .

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